When your neighbors give you rhubarb, you have a reason to make crisp! Tart, sugary dessert but filled with antioxidants and more! Rich in vitamin K, fiber, calcium, potassium, and even manganese. I love to eat with the seasons. Rhubarb is a lovely sweet to wait for each year. It pairs great with vanilla ice cream. Yum! You could make the rhubarb on its own, or you can add strawberries. Since I didn’t have as much rhubarb, I decided to add in strawberries to get about 6 cups of fruit including the rhubarb.

This is a pretty simple recipe that you can use with any crisp you’d like. Apple, blueberry, peach, and the list goes on!

To make the filling you need:

3/4-1 cup of sugar or just enough to cover the fruit. You do need to add that much. I know it’s hard to add so much sugar to a fruit dessert, but if it’s once a year, it’s okay!

4 Tablespoons of flour

1 Tablespoon fresh lemon juice

Mix together with the fruit. I used a 9×13 inch glass baking dish.

To make the topping you need:

1 1/2 cups all-purpose organic flour

3/4 cups brown sugar

1 cup rolled oats

1 Tablespoon Ceylon cinnamon

2 sticks of soft butter

Preheat oven to 375°F, and bake for 45 minutes, covered with foil, or you could try covering it with a baking sheet if you don’t use foil.

Chop the rhubarb into pieces shown above. Don’t use any of the leaves. Cut the leaves off and discard. Some rhubarb looks more green than red and that’s normal. There’s different varieties of rhubarb. Mine is green.

Store in the fridge for up to 4-5 days. Serve warm with vanilla ice cream.

My daughter and I had the best time baking our strawberry-rhubarb crisp. She worked on her watercolor painting while I chopped up the fruit. A beautiful summer breeze came in through the open windows. Feels like, and tastes like summer! Thank God for rhubarb! Hope you had a wonderful Pentecost Sunday, and a blessed week ahead!

Enjoy & Blessings!